Bearnaise Sauce

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Aug 25, 2015


Bearnaise Sauce

Posted in : Uncategorized on by : globalwebdesign

Bearnaise Sauce
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Yield batches
Author Chef Dominique Filoni
Prep time 15 minutes
Cooking time
Total time 15 minutes



  • 1/2 cup brunoise shallots
  • 1 teaspoon black pepper, crushed
  • 1/2 cup white wine (Pinot Grigio)
  • 12 ounce red wine vinegar
  • tarragon stems (for reduction)
  • 4 egg yolks
  • 12 ounce Butter, lukewarm
  • 1 tablespoon water
  • 1 bunch tarragon, thinly chopped
  • salt and pepper to taste


  1. In a small saucepan mix shallots, black pepper, white wine, red wine vinegar, and tarragon stems
  2. Reduce the mixture until most liquid is evaporated. Transfer into a small pan and reserve in the refrigerator.
  3. Prepare a bain marie by bringing water to a boil in a large saucepan. Once boiling, reduce heat under the bain marie to maintain a slow simmer.
  4. Put egg yolks and water in small salad bowl and whisk them while holding the bowl just above the simmering water in the bain marie.
  5. Beat the yolks until they start to thicken (6-7 minutes).
  6. Add butter slowly (stirring in 2 ounces at a time) until sauce achieves a creamy consistency.
  7. Add 1 tablespoon of Bearnaise base reduction. Add salt and pepper to taste. Finish with 1 tablespoon of thinly chopped tarragon.